Brewing Water Research Articles

Effects of different brewing conditions on acrylamide levels in Turkish black tea and health risk assessment

In this study, the effects of different brewing parameters (brewing method, teapot spout shape, brewing time, brewing water temperature) on acrylamide levels in black tea were investigated. Then, the level of acrylamide exposure from black tea consumption was evaluated in terms of carcinogenic and non-carcinogenic health risks. The average acrylamide level of all black tea samples brewed with 24 different methods was 53.2±17.1 µg/L. There was no significant difference in acrylamide levels (median) between brewing parameters except for the brewing water temperature value (p < 0.01). Individuals aged 15 years and over living in Türkiye were found to have an acrylamide exposure level in the range of 0.06−0.27 µg/kg bw/day. Consumption of brewed black tea according to different brewing parameters in light, normal and over-brewed forms was found to be safe in terms of non-carcinogenic health risks. However, acrylamide exposure levels indicate the presence of potential and significant health risks in terms of carcinogenic risks considering similar consumption patterns. When all the data are evaluated together, in order to reduce the acrylamide exposure level and potential health risks of acrylamide, black tea should be brewed with water at 95 ℃ and over-brewed tea consumption should be avoided.

Membrane capacitive deionization (MCDI): A flexible and tunable technology for customized water softening

There is a growing demand for water treatment systems for which the quality of feedwater in and product water out are not necessarily fixed with “tunable” technologies essential in many instances to satisfy the unique requirements of particular end-users. For example, in household applications, the optimal water hardness differs for particular end uses of the supplied product (such as water for potable purposes, water for hydration, or water for coffee or tea brewing) with the inclusion of specific minerals enhancing the suitability of the product in each case. However, conventional softening technologies are not dynamically flexible or tunable and, typically, simply remove all hardness ions from the feedwater. Membrane capacitive deionization (MCDI) can potentially fill this gap with its process flexibility and tunability achieved by fine tuning different operational parameters. In this article, we demonstrate that constant-current MCDI can be operated flexibly by increasing or decreasing the current and flow rate simultaneously to achieve the same desalination performance but different productivity whilst maintaining high water recovery. This characteristic can be used to operate MCDI in an energy-efficient manner to produce treated water more slowly at times of normal demand but more rapidly at times of peak demand. We also highlight the “tunability” of MCDI enabling the control of effluent hardness over different desired ranges by correlating the rates of hardness and conductivity removal using a power function model. Using this model, it is possible to either i) soften water to the same hardness level regardless of the fluctuation in hardness of feed waters, or ii) precisely control the effluent hardness at different levels to avoid excessive or insufficient hardness removal.

The Effect of the Proportion of Basil Leaf: Kenikir Leaf and Drying Time on the Physiochemical and Organoleptic of Herbal Tea Bag

Tea is a processed drink that is widely popular in the world. Tea contains many benefits, such as its antioxidant content, which fights free radicals. Kenikir leaves are a plant that has exceptionally high antioxidant activity. Basil leaves are an herbal plant with a distinctive fragrant aroma from its essential oils and many health benefits. This research aims to determine the effect of the proportion of basil leaves and kenikir leaves and the drying time on tea bags' physicochemical and organoleptic content. This research used a completely randomized design (CRD) with a factorial pattern with two factors and three replications. Factor I is the proportion of basil leaves: kenikir leaves (25:75,50:50,75:25), and factor II is the drying time (120 minutes, 150 minutes, 180 minutes). The data obtained were analyzed statistically using analysis of variance (ANOVA) followed by the Duncan Multiple Range Test (DMRT) at the 5% level. The best research results were obtained in the proportion of basil leaves and kenikir leaves of 25:75 with a drying time of 120 minutes producing tea bags with characteristics of water content of 7.79%, ash content of 6.2%, product antioxidant activity of 88.99%, the antioxidant activity of the brewed water was 73.31%, total phenols were 15.29 mg/GAE/g, flavonoids were 10.33 mgQE/g, and the color values L*, a*, b* were 45.97 respectively; 6.10; 21.70. With a color organoleptic characteristic value of 4.48 (Yellow); aroma of 3.52 (somewhat unpleasant); and taste of 3.48 (Slightly Bitter).

일본산 품종 녹차의 우림 조건과 품종별 주요 성분

The flavors of tea vary depending on various factors, among which the taste of tea is greatly determined by the elution rate of each component contained in tea leaves. This study analyzed the infusion characteristics of Japanese green tea such as ‘Yabukita’, ‘Fusun’, ‘Okumidori’, and ‘Benifuki’. The brewing water temperature was 20, 40, 60, 80, or 100°C, and the brewing time consisted of one and two minutes. The elution rate of amino acids increased from 22.7-76.6% and 4.0-81.8% in theanine as the brewing water temperature and time were increased. The elution rates for polyphenols, catechins, and caffeine were 4.5-74.8%, 4.9-70.4%n, and 3.5-80.1%, respectively. The result indicated that the elution of components increased as brewing water temperature and time increased from 20 to 100°C and from one to two minutes, respectively. Amino acids were eluted at a slightly higher rate even at low temperatures, whereas polyphenols, and catechins were well eluted at temperatures above 80°C. These results suggest that each component related to the taste of tea has different elution characteristics. In addition, the elution conditions can be adjusted to achieve the favorite taste of tea.

Influence of divalent cations on the extraction of organic acids in coffee determined by GC-MS and NMR

The perceived flavor of coffee varies depending on the composition of the brewing water, and the influencing mechanisms are poorly understood. To investigate the effect of dissolved divalent cations on the extraction of organic acids in coffee, magnesium and calcium chloride salts were added pre- and post-brew. Citric, malic, lactic and quinic acid were analyzed using gas chromatography – mass spectrometry and nuclear magnetic resonance techniques. At concentrations typically found in drinking water, the salts resulted in limited variation of the acid content, while ten-fold higher salt concentrations produced more pronounced variations. Comparisons between pre- and post-brew additions showed similar acid content in most cases, suggesting that extraction of acids proceeds independent of the water composition. Interactions taking place post-brew may, however, influence the perceived flavor. A scientific basis for water quality recommendations in the coffee industry is long overdue and this work provides experimental and analytical contributions to continued research.

The effect of &lt;i&gt;Dayak&lt;/i&gt; onion brewed water in reducing blood pressure and mean arterial pressure (MAP) in hypertensive patients

Background: The World Health Organization (WHO) estimated that 1.28 billion adults aged 30-79 years worldwide suffered from hypertension. Dayak onion is an herbal plant found in Indonesia, particularly in Kalimantan and traditionally used to treat hypertension. The purpose of this study was to determine the effect of Dayak onion steeping water on the reduction of systolic-diastolic blood pressure and mean arterial pressure (MAP) in hypertensive patients. Methods: This study employed a quasi-experimental research design with a time series approach, utilizing a pre-post-test design with a control group. The sample included two groups (intervention and control), totaling 30 participants. The independent variable was the steeping of Dayak onion bulbs, while the dependent variables were blood pressure values and MAP. The instruments used were Standard Operating Procedures (SPO) Dayak onion herb, SPO blood pressure measurement, SPO calculation of MAP, and a digital sphygmomanometer. Data analysis was performed using paired t-tests. Results: The results of the paired t-test statistical analysis of systolic-diastolic values and MAP in each group revealed significant findings. In the intervention group, a significant result was obtained in the pre-post test difference test, with a p-value of &lt; 0.05 from day 1 to day 3 assessments. This suggests that Dayak onion steeping water had an effect on systolic-diastolic and MAP values in the intervention group. In contrast, the pre-post test in the control group yielded a p-value of &lt; 0.05 for systolic values on days 2 and 3, diastolic values on days 1 and 3, and MAP values on days 1, 2, and 3. This indicates differences in systolic-diastolic and MAP values in the pre-post assessments, although these differences were not evenly distributed across every day. Conclusion: The study found that Dayak onion steeping water had an effect on systolic-diastolic and MAP values in the intervention group. Thus, the use of Dayak onion steeping water, containing allicin, can be considered an approach for controlling hypertension in the realm of complementary and alternative medicine, utilizing natural ingredients for herbal therapy.

The characteristic and sensory evaluation of arabica Semendo coffee in high-speed stirring cold brew and common brew

Differences in brewing methods both from extraction time and brewing water temperature can affect the number of chemical compounds dissolved. This study applied the cold brew brewing method with high-speed stirring to Arabica Semendo coffee with extraction times of 15, 30, and 45 minutes at different particle sizes of coffee powder (coarse, medium, and fine) to obtain coffee with better characteristics than the commonly used brewing methods (hot brew and cold brew) and acceptable in sensory evaluation. The pH, viscosity, total soluble solids, total microbes, and sensory evaluation by hedonic tests on taste, color, and aroma were investigated. Coffee with high-speed stirred cold brewing for more than 30 minutes with finer coffee grounds had higher pH, viscosity, and total soluble solids than common brewing as a control. The size of the coffee grounds and the difference in brewing method did not affect microbial contamination. The results of the hedonic test on color, taste, and aroma in the cold brewing method of high-speed stirring produced coffee that was accepted by consumers and was not significantly different from the common brew.

Analisis Mutu Fisik dan Kimia serta Uji Aktivitas Antioksidan Teh Cascara dari Kulit Kopi Arabika (Coffea arabica L.) Asal Papua

Several important chemical components are still present in coffee skin, although they have not yet been put to much use. This study aims to determine the physical and chemical quality as well as the antioxidant activities of cascara tea, which is produced from the skin of Papuan arabica coffee. Coffee skins are gathered by The Highland Roastery Café from several Papuan coffee producers. Cascara is used to make tea, which is packaged in tea bags after being sun-dried. The analysis of physical and chemical quality is in accordance with SNI 3753: 2014. Physical and chemical quality parameters for tea include the condition of the steeping water, moisture content, ash content, crude fiber, phytochemicals, polyphenols, and caffeine levels. It is possible to measure antioxidant activity using the DPPH technique. The physical and chemical characteristics of cascara tea manufactured from Papuan arabica coffee skins are as follows: typical brewing water conditions, moisture content, total ash content, and crude fiber are all 13.00 ± 0.11%, 10.96 ± 0.12%, and 40.55 ± 0.14%, respectively. Phytochemical screening showed that cascara tea contains alkaloids, terpenoids, saponins, and polyphenols, with a total polyphenol content of 1.33 ± 0.05% and caffeine of 0.44 ± 0.05%. Cascara Papua tea exhibits strong levels of antioxidant activity with an IC50 of 13.96 ppm. Therefore, it can be concluded that cascara tea, which is made from arabica coffee skins from Papua and sun-dried, has a physical and chemical quality that complies with the standards. and can be used as an antioxidant beverage to increase endurance. Key words: cascara; coffee skin; arabica coffee; physical and chemical quality; antioxidant.

PROFIL KUALITAS DAN SIFAT ANTIHIPERGLIKEMIK AIR SEDUHAN TEH BELUNTAS (Pluchea Indica Less) SELAMA PENYIMPANAN

Pluchea indica Less tea has been widely produced as a health drink because it contains phytochemical compounds and has biological activities, such as antihyperglycemic. Pluchea tea is usually produced in tea bags and stored in standing pounds made of aluminum foil. Packaged pluchea teas are usually stored at room temperature for a period of time. During storage, the quality and antihyperglycemic properties of brewed water from packaged pluchea tea have not been studied further. Therefore, this study was conducted to determine the quality and antihyperglycemic properties of pluchea tea during storage. The research design used was a Randomized Block Design (RAK) with one factor including storage time consisting of seven treatment levels, namely 0, 2, 4, 6, 10, 14, and 18 weeks. Each treatment was repeated three times. Parameters analyzed included water content, color, turbidity, pH, total acid, phytochemical composition, total phenol content, total flavonoid content, and antihyperglycemic activity (α-amylase and α-glucosidase). The results showed that storage time affected all test parameters, there was a tendency for storage time to decrease the quality and antihyperglycemic activity. Storage up to 18 weeks can reduce the water content of pluchea tea packaged in tea bags and stored in standing pounds. Therefore, the storage of pluchea tea which is packaged in tea bags and stored in standing pounds needs to be considered so that there is no increase in water content to maintain the quality and antihyperglycemic activity.

Вплив іонно-сольового складу води на якість пива

Minerals dissolved in water have an important effect on the overall chemistry of the brewing process. Ions from these minerals affect the pH of water, its hardness, alkalinity and mineral composition. These parameters are the most important factors in determining the suitability of water for brewing, in particular for the mashing process. For that reason, it is very important to study the ion-salt composition of mash water and its influence on the quality of beer. The method of regulating the ion-salt composition of water, which is necessary for its use in the mashing process in order to obtain high-quality beer is discussed in the article. Prepared water obtained by reverse osmosis is free from ions as much as possible, which enabled to prepare water with the necessary ion-salt composition for rubbing by adding appropriate salts. Using prepared water in the mashing process, beer samples were obtained, which were evaluated according to sensory and physicochemical indicators. The effect of ion-salt composition of mash water on beer quality indicators was studied. It was found that calcium and sodium cation complexes, as well as a mixture of sulfates and chlorides dissolved in the water used for the mashing process, have the most significant impact on beer quality. Concentrations of individual ions in such water do not show any pronounced dependence on beer quality indicators. It was studied that the increase in the ratio of cations Ca2+/Na+ and sulfates and chlorides SO4 2- /Cl in the mash water has a positive effect on the sensory and quality indicators of beer: the ratio of key ions affects hop bitterness to the greatest extent among the quality indicators of beer. In addition, the ratio of Ca2+/Na+ cations has a positive effect on the foam resistance of beer, and the ratio of sulfates and chlorides SO4 2- /Cl leads to an increase in the share of alcohol in the finished drink. According to the tasting evaluation of beer, samples with a higher ratio of key ions have a brighter taste and aroma.

Determination of Physical Chemical Properties and Antioxidant Potential of Bajakah Tampala Herbal Tea (Spatholobus littoralis Hassk)

Herbal tea is one of the functional drinks, which is consumed for the purpose of preventing or treating disease. The number of side effects that arise from the consumption of drugs made from synthetic or chemical materials has led to a tendency for people to return to consuming herbal plants as a solution to health problems. The purpose of this study is to make tea from the roots of tampala (Spatholobus littoralis Hassk) and to test the physical and chemical properties, organoleptic examination and determination of antioxidant activity. Testing of physical and chemical properties including water content, ash content and pH of the preparation, organoleptic examination including taste and odor and color of the brewed solution and determination of antioxidant activity was carried out using the DPPH method (2,2-diphenyl-1-picrylhydrazil). The results of the physicochemical test of tampala tea showed that a pH of 6.8, water content of 7.63%, ash content of 7.7%. On organoleptic examination, the tea using the brewed water showed a slightly sour taste, a characteristic wood smell and a brownish yellow color. Based on the physical and chemical character of the tampala herbal tea test results, it meets the requirements of SNI No. 3836 of the 2013 National Standardization Agency, while the antioxidant test results of the tampala herbal tea was obtained an IC50 value (Inhibition Concentration 50) of 89.63 ppm, included in the category of strong antioxidant potential, because it is in the category of strong antioxidant potential. in the range of 50-100 ppm.

Quality characteristics of green Tea's infusion as influenced by brands and types of brewing water

The influences of four types of brewing waters including tap water (TAP), alkaline ionized water (ALK), magnetized water (MAG) and mineral water (MIN), and two brands of commercial green tea (L and T) on quality characteristics of tea infusions were studied.The Oxidation Reduction Potential (ORP) values of the brewing waters was TAP > MAG, MIN > ALK. After brewing, all infusions showed a significant drop (p < 0.05) in pH values. The pH of original brewing waters of ALK (8.64) was the highest as compared to other waters, whereas L-MIN (pH 6.63) and T-MIN (pH 5.82) showed the highest pH values after brewing. Overall, the quality characteristics of green tea infusions were influenced by the brands of tea and the types of brewing water used. MAG was the most superior brewing water in extracting the green tea. Evidenced by total phenolic and flavonoids contents, both L-MAG and T-MAG infusions were superior in extracting antioxidative compounds as compared to other tea infusions. In addition, T-MAG infusion was the least astringent (P < 0.05) and scored the highest (P < 0.05) overall acceptability (5.40) by sensory panelists.

Use of tannin-based coagulant and chlorine dioxide in treating brewing water: reduction of trihalomethanes and impact on physicochemical and sensory quality

This study aimed to evaluate an alternative to reduce trihalomethane (THM) formation in brewing water. THM affects the organoleptic properties of water and, consequently, the produced beer. Water treatment based on common chemicals such as alum and free chlorine could potentially form THM. Therefore, we studied the replacement of chemicals used in water treatment: aluminum sulfate by a tannin-based coagulant and sodium hypochlorite by chlorine dioxide. Experimentally, jar tests were conducted, and the role of coagulants and oxidizing agents was evaluated for: the removal of apparent color, turbidity, natural organic matter (NOM) and microorganisms; the formation of trihalomethanes (THM); and the sensory quality of the water. Using tannin-based coagulant with chlorine dioxide was associated with the lowest THM in treated water (1.7 µg/L) and higher satisfaction in the sensory analysis. However, using these chemicals make the water treatment more expensive than the current strategy. Overall, using the tannin-based coagulant and chlorine dioxide treatment is an alternative to produce water with a lower THM concentration, better physical-chemical, and sensory quality. These findings motivate further brewing experiments and a deeper economics evaluation considering the process’s sustainability.

The Elemental Profile of Beer Available on Polish Market: Analysis of the Potential Impact of Type of Packaging Material and Risk Assessment of Consumption.

Twenty-five elements, including the most essential and toxic metals, were determined in fifty beer samples stored in cans and bottles by Inductively Coupled Plasma Mass Spectrometry (ICP-MS), Inductively Coupled Plasma Optical Emission Spectroscopy (ICP-OES) and Cold Vapor Atomic Absorption Spectroscopy (CVAAS) techniques. The packaging material was analyzed using the Scanning Electron Microscopy with Energy Dispersive Spectroscopy (SEM-EDS) technique. The control of the level of individual metals is necessary, not only to maintain the organoleptic properties of the product, but also to fulfill the standards regarding the permissible maximum concentrations. Metals can originate from different sources, including the brewing water, malt grains, hops, adjuncts, fruits, and spices. They may also come from contamination from the brewery equipment, i.e., vessels and tanks, including beer packing, storing and transporting (kegs, casks, cans). Discriminant analysis revealed that the differentiation of three types of beer (Lager, Ale, Craft) was possible, based on elemental concentrations, for the reduced data set after their selection using the Kruskal-Wallis test. The analysis of the impact of the packaging material (can or bottle) proved that when this parameter was used as a differentiating criterion, the difference in the content of Na, Al, Cu and Mn can be indicated. The risk assessment analysis showed that the consumption of beer in a moderate quantity did not have any adverse effect in terms of the selected element concentrations, besides Al. However, in the case of Al, the risk related to consumption can be considered, but only for the beer stored in cans produced from aluminum.

Phytochemical Profiles and Anti-Diabetic Potential of the Extract of Pueraria lobata Compound Teabags: Preparation and Optimization Infusion Conditions

A Pueraria lobata root compound teabag using Pueraria lobate root, Stigma maydis, and Prunus mume as the main material was prepared in this study, and the brewing technology was optimized using Response Surface Methodology (RSM). The sensory evaluation, total polysaccharide, and phenolic compound content were used as evaluation indicators and the effect of the compound ratio of raw material was studied. As a result, the compound ratio of Pueraria lobate root, Prunus mume, and Stigma maydis was determined to be 2:2:1 (m:m:m). To obtain the best brewing conditions for high inhibition rates of α-amylase and α-glucosidase, the teabag brewing process was optimized using RSM equipped with a 3-factor-3-level Box-Behnken (BBD) experimental design. Three independent variables were assigned to brewing water temperature (80-100℃), amount of water addition (150-200 mL), and soaking time (3-9 min) to design an empirical model best fit in the inhibition rates of α-amylase and α-glucosidase. The range of values for each variable was based on the previous one-factor experiment (results not shown). The optimal brewing process for the preparation of the Pueraria lobata root compound tea was a brewing water temperature of 90.8℃, an amount of water addition of 155 mL, and a soaking time of 5.9 min. The inhibition rate of α-amylase and α-glucosidase could reach 45.09±1.13 and 60.52±2.47%, respectively. These findings suggested that a Pueraria lobata root compound teabag was established, with a unique aroma, a slightly bitter and sweet taste, high polysaccharides and phenolic content, and excellent in vitro hypoglycemic activity.

A comprehensive review on bio-hydrogen production from brewery industrial wastewater and its treatment methodologies

The brewing process for beer extraction often produces a maximum quantity of wastewater and solid waste materials. It needs to be properly discarded in a cost-effective and safe mode to reach the standard discharge regulations laid down by governmental agencies to conserve human/animal life in the environment. It is clearly understood that ten litres of potable water were required for brewing a litre of beer. Furthermore, brewery wastewater, effluent obtained in enormous quantities from agriculture-based industries and its treatment technique can be merged with energy generation strategies as in the case of biogas formation, effluent rich in either Hydrogen (H2) or methane (CH4) content. Thus, the methane production via anaerobic co-digestion of such brewing waste is well recognised. In contrast, biosynthesis of H2 has been analysed for certain agro-based wastewaters but has obtained less focus in the case of brewing water. Hence, the in-depth review presents sources for a generation and complete decomposition of the brewing water, enlightening the recent research concerning methane production by anaerobic digestion. Also highlighted are the optimum conditions for H2 generation from wastewater sources emanating due to agriculture. This article highlights the complete analysis of current trends in brewing wastewater treatment techniques and their potential benefits for reuse based on recent findings. The key issues have also been addressed for brewing wastewater treatment and its reuse strategy, highlighting future social benefits recommendations.

Effect of Brewing Water on the Antioxidant Capacity of Green Tea Infusion with DPPH Assay

Brewing water plays a crucial role in flavor and potential healthy functions of tea infusion. In this study, seven water samples with different physicochemical properties were selected to brew green tea. Results showed that the brewing water with higher minerals level and pH value would reduce the yield of catechins in tea infusion, which in turn caused the decrease of antioxidant activity to a large extent. Besides, it was found that EGCG, as a major contributor to the antioxidant activity of green tea infusion, was influenced differently by different metal ions, among which Ca2+/Mg2+ could enhance the antioxidant activity of EGCG solutions with different concentration through synergistic effect, particularly Ca2+, and the effect was more markable at a higher EGCG concentration. These results offered theoretical direction to the selection of tea brewing water for consumers and gave a new sight to the effects of metal ions on the antioxidant capacity of EGCG.

Sensory Properties and antioxidant activity ofChrysanthemumFlower tea bags with lemon peels and mint leaves

The Covid-19 pandemic has had an impact on many business sectors including the cut-flower of Chrysanthemum. Sales of cut-flowers have decreased and the farmer suffering huge losses. It is necessary to develop a Chrysanthemum product to increase its economic value. This study aims to determine the sensory properties and antioxidant activity of Chrysanthemum tea in bags with the addition of lemon peels and mint leaves. The treatments in this research consisted of 6 formulations of Chrysanthemum: lemon peels: and mint leaves; FI (80%: 0%: 0%); F2 (80%: 20%: 0%); F3 (80%: 0%: 20%); F4 (80%: 10%: 0%); F5 (80%: 0%: 10%) and F6 (80%: 0%: 0%). Sensory properties were determined by hedonic tests (color, aroma, and taste of tea brewed water) with 30 panelists. Antioxidant activity was determined by the DPPH method and polyphenol content by the spectrophotometric method. The results of the hedonic test showed that F2 was the most preferred on the color and aroma parameters, while F2 and F4 had the same average value for the taste parameter. The highest antioxidant activity value was F2 with an IC50value was 134,38 ppm and polyphenol content was 81.42 ppm.

Partial Bypass around Reverse Osmosis Membranes in a Brewing Water Treatment Plant

Partial Bypass around Reverse Osmosis Membranes in a Brewing Water Treatment Plant

Unraveling the difference in aroma characteristics of Huangjiu from Shaoxing region fermented with different brewing water, using descriptive sensory analysis, comprehensive two-dimensional gas chromatography–quadrupole mass spectrometry and multivariate data analysis

To investigate the specific difference in aroma characteristics of Huangjiu (Chinese rice wine) in Shaoxing region fermented with different brewing water, descriptive sensory analysis, comprehensive two-dimensional gas chromatography–quadrupole mass spectrometry (GC × GC–qMS) and multivariate statistical analysis were employed. The descriptive sensory analysis proved that Huangjiu fermented with Jianhu water had higher overall aroma intensity, and was more prominent in ester, sweet and alcoholic aroma than those fermented with deionized water and Nenjiang water. The results of aroma components analysis by GC × GC–qMS showed that the Huangjiu fermented with Jianhu water had higher concentration of some key aroma compounds, such as ethyl butyrate (OAV: 29–196), isoamyl acetate (OAV: 11–18) and ethyl hexanoate (OAV: 38–47). The multivariate statistical analysis further confirmed that 14 compounds could be used as key markers to distinguish the Huangjiu samples fermented with different brewing water. The correlation network between the volatile compounds in Huangjiu and the inorganic components in water indicated that the ions played an important role in the formation of the difference in aroma characteristics among the samples.